What’s in it:
Produce: twelve cannoncini

In regards to the custard cream:

Three egg yolks

1/3 cup (30 grams) all-purpose flour

150 grams (1/2 cup) of sugar

1-tsp vanilla essence

8 fluid ounces (235 milliliters) of dairy product

With respect to the cannoncini:

1 defrosted sheet of puff pastry (about 8 oz, or 225 gr)

50 grams (about 1/4 cup) of sugar

Using one egg as a wash

decorative powdered sugar

GETTING READY:
To begin, whip up the custard cream, also known as créma pastiera:
Get the milk to a heated but not boiling temperature.
Whisk together the flour, sugar, vanilla extract, and egg yolks in a medium-sized saucepan until the mixture is light and fluffy.

Gradually add the milk while whisking constantly to avoid lumps.

To bring the mixture to a gentle boil, place the pan over medium heat and whisk constantly. Keep the cream from settling to the bottom while it thickens. Turn the heat down to low and continue cooking for a few more minutes or until it reaches the thickness you prefer.

Once cooled, transfer the cream to a glass bowl and cover with plastic wrap. Give it a good hour to chill.

REGARDING THE PASTRY HRS:
The furnace should be preheated to 400 °F, or 200 °C.
Roll out the puff pastry to a rectangle approximately 9 by 12 inches after spraying it with sugar on both the counter and top of it.
Make 12 thin strips, each about 1 inch wide. A simple method involves halving the dough and then halving each half into four equal pieces.

Transfer each strip to a horn mold, which should have a conical form. The length of the pastry must overlap by approximately half.

Arrange the strips seam-side down on a parchment-lined baking sheet.
Blend together a single egg and a spoonful of water. Apply a thin coat of egg wash on top of each pastry cone.
Avoid getting the egg wash on the mold. Once baked, the pastry horn will be more difficult to extract from the mold.
To get a golden crust, bake at 400°F (200°C) for approximately fifteen to twenty minutes.
Once they have cooled for a few minutes, carefully remove them from the mold.
If the pastry clings to the mold, gently press down on the mold to reduce its circumference and then gently rotate it inside the pastry until it releases.

Top with the whipped cream just before serving.
Add powdered sugar as a garnish and savor!